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SakenowaRecord your sake experiences and discover your favorites
マサマサ
今まで飲んだお酒を 少しずつアップしています。 ここ3年前位からハマりました。 調べながら 彼方此方に購入しに行っています。

Registered Date

Check-ins

243

Favorite Brands

0

Most Check-in Brands

Unspecified
32(17.3%)
Senkin
22(11.89%)
Denshu
14(7.57%)
Aramasa
13(7.03%)
Kid
11(5.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Other
32(13.17%)
Akita
29(11.93%)
Tochigi
28(11.52%)
Aomori
20(8.23%)
Yamagata
16(6.58%)

Timeline

マサマサ
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25
マサ
2021 Sake degree -5.0 Acidity 1.7 Amino acidity 0.6 Alcohol content 16.6 Refining ratio 38 100% Dewanosato It is delicious🥰 It has sweetness and It has a sweetness and a sourness, and it is well balanced. When you take a sip, you may think it is sweet. But then the sourness comes right after. You will fall into the illusion that it is not too sweet. Refreshingly delicious, but endlessly🥰
Japanese>English
マサマサ
alt 1alt 2
19
マサ
I drank this after a long time, Kameizumi CEL-24. It's sweet, but it's good😋. When I drank it for the first time about 2 years ago I was quite shocked. It's sweet, but it's also sour and not overpowering. It tastes like something? I'm not sure. If you look at the reviews, you'll see that everyone is talking about pineapple🥰. I've been repeating it several times. I noticed that the number on the ticket was slightly different. It's not only the taste, but also the degree of difference. I'm sure you'll be happy with the results I was surprised 😅.
Japanese>English
マサマサ
alt 1alt 2
27
マサ
It has a pleasant fruitiness and a balance of sweetness and acidity to support it. As you continue to drink, the cool acidity adjusts the overall impression, while the clear umami
Japanese>English
マサマサ
alt 1alt 2
23
マサ
It has a lightly effervescent, squishy mouthfeel and a very moderate sweetness. The tartness of the apples gives it a clean, refreshing throat and a lingering finish.
Japanese>English
マサマサ
Sawayamatsumoto守破離　わをん　ドライ
Matsumoto ShuzoKyoto
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25
マサ
Sawaya Matsumoto Moribari Mixed sake WON DRY Junmai Ginjo Based on Yamada Nishiki, Gohyakumangoku and Asahi are used. The crispness of Moribari and and a slight effervescence. It was a refreshing dry taste.
Japanese>English
マサマサ
Fukukomachi秋田旬吟醸2021純米吟醸
Kimura ShuzoAkita
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27
マサ
Refreshing and pleasant ginjo aroma. The sweetness of the rice leaves a lingering aftertaste The sweetness of the rice lingers and disappears quickly. Before you know it, you are taking your next sip. Sake degree -0.5 Acidity 1.6
Japanese>English
マサマサ
Ranman秋田県酒造協同組合純米大吟醸
Akita MeijoAkita
alt 1alt 2
20
マサ
Old sake❓ I thought it would be I thought it was just a daiginjo, but it was clean and crisp. I enjoyed it very much. But I don't buy it with the usual label. I don't buy it.
Japanese>English
マサ
Sake degree +2 Acidity 1.3 Amino acidity 1.0
Japanese>English
マサマサ
千代緑秋田旬吟醸2021純米大吟醸
奥田酒造店Akita
alt 1alt 2
27
マサ
It is a slightly dry sake with a beautiful acidity It is a slightly dry sake with beautiful acidity and a firm outline. It has a soft spread in the mouth You can feel a slight umami at the end. The acidity of Misoshiki is great. Sake degree +4 Acidity 1.5 Amino acidity 0.6
Japanese>English
マサマサ
Koeigikuスノウ　クレッセント原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
28
マサ
There's a Kouyigiku When you try to open it, the lid blows off! I'm addicted to Kohyogiku, and this is the fourth kind. Thin and cloudy You can feel the sourness, the fruity, the You can feel the lactic acid bacteria. From the third day, the fourth day is well balanced The flavor and acidity are mixed It was delicious.
Japanese>English
マサマサ
Hououbiden酒未来純米大吟醸生酛
Kobayashi ShuzoTochigi
alt 1alt 2
29
マサ
Sakemirai is very famous as a sake rice developed over many years by Takagi Shuzo of "Jyushiro" in Yamagata Prefecture, and is attracting attention as a popular and rare rice. This time, it is a Junmai Daiginjo made from this rice. It has a refreshing aroma reminiscent of fresh greenery and the juicy, full flavor of the sake Mirai. It also has a gentle aftertaste with a creaminess that is typical of a native-production sake. Aroma like a traditional sake brewer
Japanese>English
マサマサ
Koeigikuサンバースト原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
29
マサ
This time, I want to brew something that specializes in acidity. Sun burst" was born from this idea. Last year, Toji Yamamoto himself used a method he had never used before to create this "acid burst". It has a better balance of sourness and sweetness than last year. The aroma of lactic acid bacteria! The acidity of Kouryugiku is addicted I looked for it and bought it ^ - ^
Japanese>English
マサマサ
alt 1alt 2
34
マサ
The instrument Masamune is It's famous for its delicious taste. I drank Junmai Ginjo and Nakadori for the first time. It was the most delicious. For me, this is the taste of Daiginjo👍. While there is umami The sweetness, sourness and bitterness are well balanced. At the end, it was a feeling that it was cut cleanly. If I find it again, I will definitely buy it🤔.
Japanese>English
マサマサ
Tenbi火入れ純米吟醸
Choshu ShuzoYamaguchi
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28
マサ
Mild and refreshing nose, soft sweetness and acidity like white grapes, and freshness reminiscent of citrus. Rice : Yamadanishiki Polishing ratio : 60 Yeast : 901 Alcohol : 15% (unpasteurized)
Japanese>English
マサマサ
Aramasaコスモスラベル
Aramasa ShuzoAkita
alt 1
alt 2alt 3
32
マサ
You said I should put him to sleep. I was going to put it to sleep, but I couldn't resist and opened it up😅. It's already delicious👍. I'm not sure if I'll be able to drink it a year from now... It's too late, I can't buy the same thing😓
Japanese>English
マサ
Even if I could buy it. I don't feel like putting it down🤣.
Japanese>English
マサマサ
alt 1alt 2
29
マサ
What's the difference between that and turtle tail? Not so sure? Both are delicious. Kame-no-o is cooked. This one is raw, so So it's a little fresh. No matter what you drink, Senkou is always always delicious👍.
Japanese>English
マサマサ
alt 1alt 2
alt 3alt 4
34
マサ
The comments on the taste of the lot I bought it because it changed again ^ - ^. The taste changes every time.
Japanese>English
マサマサ
DenshuMicro Bubble 白生
Nishida ShuzotenAomori
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46
マサ
The refreshing sweet and sour taste from the white koji and the refreshing coolness of the carbonation A summer sparkling sake. We drank it last year and it was delicious. I bought it again this year! Freshly opened, it was I'm not sure if it's because it's carbonated too much. When I drank it the next day The foam settled down and it was fine It was delicious to drink ^ - ^.
Japanese>English
マサ
Hanabuki Snow Rice polishing ratio Koji: 50% / Kake: 50 Alcohol: 14 degrees Sake meter: -1.5 (sweet) Acidity 1.9
Japanese>English
マサマサ
alt 1alt 2
36
マサ
It's made with white rice malt and one-time heating! I drank it last year and it was delicious. I wanted to drink it again this year. I was able to buy it again this year ^ - ^ It has a good acidity and is a beautiful sake! If I find it again, I will definitely buy it.
Japanese>English
マサ
Raw material] Hana-buki Snow ［Spermatozoa-boosted］55% ［Japanese Sake Level］ -3 ［Acidity］2.3 ［Alc. degree］ 14 degrees
Chinese>English
マサマサ
Morishima雄町純米大吟醸
Morishima ShuzoIbaraki
alt 1alt 2
24
マサ
The elegant aroma and taste of Omachi! It's not too sweet, and it's clean and refreshing. It is the taste of the daiginjo I am thinking of! I will buy it again!
Japanese>English
5

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